Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Homemade pumpkin crackers and caramelized onion dip make you look like the hostess with the mostess
With a few simple ingredients, you can whip up a batch of these delicious homemade cheesy pumpkin crackers in no time, and they just happen to be perfect for dipping in my caramelized onion dip.
Pumpkin puree, salty Gorgonzola and creamy cheddar cheese blend seamlessly in this recipe, and the sweet caramelized onion dip pairs perfectly by bringing out the saltiness of the cheese and balancing the sweetness of the pumpkin.
For a gluten-free option, you could use almond flour in place of the whole-wheat flour without changing the overall flavor.
1/2 cup canned pumpkin puree (not pumpkin pie filling)
2 tablespoons pumpkin seeds
4 tablespoons unsalted butter, softened
1/2 cup whole-wheat flour
1-1/2 tablespoons pure maple syrup
1/4 teaspoon cayenne pepper
1 teaspoon fresh cracked black pepper
1 tablespoon heavy whipping cream
Heat the oven to 350 degrees F, and line a large baking sheet with parchment paper.
To a food processor, add all the ingredients for the crackers (except the sea salt), and cover with the lid.
Pulse on high for 2 to 3 minutes or until the mixture is very smooth and a soft ball of dough forms.
Turn the dough out onto a lightly floured surface, and roll to about 1/8 inch in thickness. With a knife or any type of dough cutter, cut the crackers into desired shapes, and place them on the baking sheet.
Sprinkle the crackers with the sea salt, and bake for 15 minutes, until the crackers become crisp.
Serve with caramelized onion dip (recipe below), and store leftover crackers in an airtight container.